Abbeys blog

Chicago lawyer takes her passion for food worldwide

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Thanks to the Internet, I’ve had the pleasure
of watching some of my children’s contemporaries progress into
adulthood, particularly friends of my older daughter, Anne. Even though
they’re scattered everywhere, I get reports of major events —
grad school! jobs! engagements! pregnancies! — and eventually photo
series of new babies morphing into toddlers. The Internet and writing this column have also
enabled me to reconnect with people I haven’t seen for a while.
Several old friends with whom I’ve lost touch have e-mailed to say
that they enjoy reading the column. Recently I had an e-mail from Nancy
Gillespie that was especially fun because I not only got to hear from an
old friend who’d moved to Wheaton years ago but also read this
information about her daughters: “Abigail and Jennifer are both working and
living in Chicago and Abbey has become a food fanatic. Thought you would
enjoy her latest project (…) ”Abbey a food fanatic? This was really news. I’d
known both girls since they were infants. Anne used to babysit for them.
Nancy also said that Jenny is performing in Chicago, but that wasn’t
surprising: She’s been a talented singer/songwriter since high
school. I’d never thought that Abbey was especially interested in
food, though I’d known that Nancy, a wonderful artist and
photographer, enjoyed cooking. Even so, what had made Abbey a “food
fanatic”?“It wasn’t an epiphany,” she tells
me. “It’s just always been part of my life.” She says
that much of the credit goes to her mother: “ It was so great to have
a mom who cooked.” The 29-year-old’s interest in food
isn’t professional; she’s a conflicts attorney at a law firm
and also tutors students for the LSAT and bar exams. Instead, she is an
amateur in the true sense of the word: someone does something for the sheer
love of it. “It lets me take hold of my creativity,”
she says. Abbey’s “project” is a food blog
she started in February. It’s called “No Olives: Unraveling
Culinary Cacophony.” Why did she choose that title? “I call the blog ‘No Olives’
because, honestly, I despise olives. They’re pretty much the one
thing I don’t eat,” she explains. “People always
can’t believe I don’t like them and I always have to explain
that (1) no, olives are not like pickles, and (2) they’re just too
briny and wrinkly! So ‘No Olives’!” No Olives is a compendium of recipes, restaurant and
book reviews (I’ve been to two of the restaurants that Abbey has
critiqued and wholeheartedly agree with her comments on both), and an
assortment of other food-related information and links, complete with
excellent photographs. Obviously she learned photographic as well as
culinary skills from her mother. Abbey’s writing is fresh, funny, and
frank: “I was borderline anorexic and totally neurotic, halting all
possibilities of pastries, cheeses, and decadence. A 12-year stint as a
vegetarian was interrupted by divorce and bacon. . . . These days,
I’m less restrictive but still avoid meat and dairy.” (She did
tell me, “My new thing is, if I want meat I’ll have it!”)
Her food memories of her Springfield childhood include not only her
mother’s influence but also visits to my grandparents’ farm:
“Trips to our favorite farmers, Mr. and Mrs. Stevens, for fresh
tomatoes, corn, peas, and whatever else was in season helped develop my
taste for locally grown, organic produce. When I was growing up, my mother
threw lavish dinner parties, wowing her guests with puff pastry,
soufflés, and intricate recipes.”The latest No Olives entry offers a unique way to
entertain on a budget. It’s titled “Chic on the cheap”: “I’ve always got a reason to throw a
dinner party, but I don’t always have the cash. Don’t let a
bourgeois obstacle like money interfere with one of life’s greatest
pleasures: entertaining. Last weekend, while struggling to conjure up a
cheap yet elegant dish that I could serve my nine guests, I decided to
abandon my Martha Stewart complex for one night and ask for help. “The premise is simple: instead of asking a
guest to bring their own dish, have them to bring an assigned gourmet
ingredient. Then assemble the meal according to your own discriminating
standards without revealing what it is you’re actually preparing. For
my frugal festivities, I made whole roasted garlic with toasted baguettes
as an appetizer, wild mushroom risotto and an asparagus and cucumber salad
with homemade lemon and herb dressing [Recipes are on the No Olives Web
site].”Without the Internet, I might well never have known
that Abbey Gillespie has matured from the somewhat shy teenager I knew
years ago into a fellow foodie, as well as a responsible yet vibrant,
fun-loving, and witty adult. Visit her blog, noolives.wordpress.com, to see
for yourself. Contact Julianne Glatz at realcuisine@insightbb.com. Abbey published this recipe in No Olives on March 3.
Swiss Chard and Cannellini Bean SoupMarch is a bitter, deceptive, cranky-old-womantype of month. One day
it’s balmy and breezy, and the urge for pedicures and flip-flops
takes hold. But resist, dear readers! Hold off on all things spring! Soon
there will be farmers’ markets, walks outside without stupid puffy
coats and boots, and grilling out with friends and family. But as of now,
Chicago is still cold and gray, and that means one thing . . . soup! At my house, Sunday is Soup Day. I find it so
relaxing to spend time alone on a Sunday afternoon, chopping and doctoring
up the perfect warming, soothing concoction. This particular soup brings
together the buttery, rich flavor of Swiss chardand the smooth, silky texture of
white cannellini beans. It will sustain you through these last 17 days
until spring! Yes, I am counting . . .Two large bunches Swiss chard, white stems removed,
chopped into ribbons Four cans cannellini beans, rinsed and drained 1/4 cup basmati rice Two to four cloves garlic, depending on your garlic preference, finely chopped One can fire-roasted diced tomatoes One red pepper, finely chopped Three stalks celery, finely chopped One medium red onion, finely chopped 9 ounces vegetable stock 1/4 cup extra-virgin
olive oil Salt and pepper to taste 1/4 teaspoon rosemary 1/4 teaspoon basil 1/4 teaspoon oregano 1/4 teaspoon thyme Combine garlic, celery, onion, red pepper, and olive
oil in large soup pan. Sauté at medium heat until vegetables are
transparent. Add tomatoes, beans, spices (to taste), and stock.
Bring to a boil, then reduce heat to low, simmering for about 45 minutes. Add Swiss chard ribbons and rice, keeping heat on low
for another 30 minutes or so. Stir frequently and adjust spices to taste. Serve
with warm, crusty bread and enjoy!